Rhubarb pound cake

I know July is here and it’s not a prime season for rhubarb anymore, but I’ll share this recipe anyway, you can easily substitute rhubarb with other fruits that are in season this summer like berries and cherries. My rhubarb plant is still not showing any sign of slowing down though. But I’ve been advised to leave them alone now to rest so they will be stronger for next year.

It seems like I’m not the only one enjoy looking at new ingredients when I’m at the grocery store. My husband brought back some tigernut flour and coconut flour. I’m not new to coconut flour, but tigernut flour ? I had never heard of it before. It has nothing to do with the nuts family if you are wondering. They are considered tubers. When I tasted it, it has hint of sweetness and pretty flavorful and high in fiber. I have added it to cereals and overnight oats too. I need to experiment more with both tigernut flour and coconut flour. I adapted this rhubarb pound cake recipe from Bob’s Red Mill’s coconut flour packaging that my husband brought home. It was originally for vanilla pound cake.

I was kinda worry that the cake might turn out dry because I added coconut flour (it absorbs moisture), but I believe the Greek yogurt helps to keep the cake moist. I love how the pound cake turned out and not as sinful as the regular pound cake.

Garnish:

Instructions

In a different bowl, cream sugar and coconut oil until blended. Add in eggs and mix again until incorporated. Add in the flour mixture alternating with the Greek yogurt. Fold in the rhubarb. Stir again to mix. Pour this into the pan. Smooth the top with spatula and decorate with some rhubarb pieces on top. Bake in the oven for 40-50 minutes until golden brown and tooth pick inserted in the center comes out clean. Let it cool in the pan for 5 minutes and then move to cooling rack and let it cool down completely before slicing. Garnish with some powdered sugar if you wish after it cools down completely